Leftover Spaghetti Pancakes

Leftover Spaghetti Pancakes

I bloody hate waste.
And I also bloody cook WAY too much, or not nearly enough pasta. every.time.

So I make these. They are simple, snacky and perfect for little fingers!

Leftover Spaghetti Pancakes
Behind the scenes..

Might sound a bit gross but sometimes I even use the kids leftovers straight from their bowls! Waste not want not right?!

Leftover Spaghetti Pancakes

Servings 4

Ingredients

  • 4 cups leftover pasta
  • 1 cup pasta sauce, anything works
  • 1 cup cheese, grated/crumbled, again anything goes
  • 2 eggs
  • Olive oil spray

Instructions

  • Chop up pasta into spoonable small pieces.
    Mix all ingredients, aside from oil in a bowl.
    Heat a frypan to medium low, spoon pancakes (as big as you can manage) into the pan.  Cook until they have a light crust on the bottom side before flipping.
    Repeat until done.

Notes

Works well with ant sauce or stew!!

Swedish Meatballs

Ah the last few weeks have been totally mental.

Finally we have some downtime, I have really been keeping it simple at home food wise as I don’t have time to be too creative.
Today I did a massive shop and will be eating at home for the next week.

This is a simple dish that everyone in our house enjoys, hopefully your family will enjoy it too x

Sweedish MEatballs

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 adults

Ingredients

  • 3 slices bread gluten free if needed
  • 1 medium zucchini fimnely grated
  • 500 grams beef mince
  • 1 egg beaten
  • 1 medium onion sliced
  • salt
  • pepper
  • olive oil
  • 250 grams mushrooms sliced
  • 600 mls cream
  • 1 teaspoon stock powder/paste
  • rice to serve

Instructions

  • Pop your bread into a food processor to turn it into breadcrumbs, I use the crusts and one slice..
    In a mixing bowl combine zucchini, mince, breadcrumbs, egg and a pinch of salt and pepper.
    Heat a frying pan to medium and add a tablespoon olive oil, roll your meat mix into walnut sized balls.  Brown on all sides, you might have to d a couple of batches..
    Take the balls out of the pan and set them aside for a minute.
    Add your onion to the pan and allow it to brown, then add mushies, cream, stock paste/powder.  Cook down for 5 mins then add meatballs.
    Reduce to a simmer and cook your rice as per packet directions.

Cheats Tuna Mornay

Image result for tuna mornay

Super speedy dinner for nights when you don’t have the $$ for takeaway, but need dinner in a jiffy!

Yield: 4

Cheats Tuna Mornay

Cheats Tuna Mornay
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes

Ingredients

  • 4 cups shell pasta, GF if required
  • 2 tablespoons butter
  • 2 tablespoons flour, omit if using GF pasta, it is starchy..
  • 3 cups milk
  • 1 x 400g tin tuna, drained
  • 1 x 400g ting corn, drained
  • 2 cups grated cheese
  • Pinch of salt & pepper
  • 1 ½ cup extra grated cheese, for the top if you want to bake.

Instructions

  1. Boil the kettle, put a pot on the stove and the pasta. JUST cover the pasta with the boiling water and cook the pasta until soft, the water should almost 100% evaporate, if this happens and your pasta is not cooked; add a splash more water and reduce to almost nothing again.
  2. Stir in the butter and melt totally, then sprinkle the flour over evenly, stir through and keep stirring for about 30 seconds so it does not go gluggy or start to catch.
  3. Add the milk half a cup at a time, stirring until it thickens, then add another cup until all is done.
  4. Add tuna & corn, then stir in cheese one cup at a time.
  5. Bake if you like, but it is good just so!

 

Slow Cooker Diced Potatoes

Slow Cooker Diced Potatoes

Slow Cooker Diced Potatoes

This is SUCH a fab meal for when you have a busy afternoon but still want to eat dinner on time.

Yield: 4

Slow Cooker Diced Potatoes

Slow Cooker Diced Potatoes
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients

  • 8 medium potatoes, diced (the smalle the size the shorter the cooking time!)
  • Sea salt
  • Leftover sauce, bolognese goes well or try this for a veggie option Veggie Con Carne
  • 1 cup cheese, grated
  • Sour cream - optional

Instructions

  1. Line slow cooker with foil.
  2. Add a layer of potatoes, sprinkle with salt.
  3. Top with sauce then grated cheese.
  4. Place lid on slow cooker and cook on high for 3-4 hours until potatoes are soft and cheese is melted.
  5. Finish in oven if you want them to really brown!

 

Lasagne Cups - https://drinkeatrepeat.com.au

Lasagna Cups

Lasagne Cups - https://drinkeatrepeat.com.au Some weeks really drag am I right???  We got back from camping on Tuesday arvo, one kid had croup the other a dislocated toe.

I literally haven’t left the house other than to go to the doctors since then.  Today I had to borrow 2 pieces of ham from my neighbor to make Lu a sandwich.

But we seem to be on the mend, my finger are firmly crossed that she will head off to school tomorrow with these little treats in her box.

When I make lasagna I always have a little bit of sauce & pasta left so I bake it in muffin tins and voila!!

Yield: 12

Lasagna Cups

Lasagna Cups
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup bolognese sauce
  • 1 cup bechamel sauce
  • Enough soft lasagne sheets to fill 12 muffin holes, all sheets are different sizes so..
  • 1 cup cheese
  • Olive oil spray

Instructions

  1. Preheat your oven to 180C and spray your muffin pan generously with oil.
  2. Push the lasagne sheets into the pan and mold into a cup shape.
  3. Layer with bolognese sauce, bechamel and cheese.
  4. Bake for 15-20 mins until browned.

 

Veggie Rolls

Veggie Rolls - https://drinkeatrepeat.com.au

Veggie Rolls – So..  If anyone tells my kids these are veggie I will freak!

These are a perfect dinner on the run or great for fusspots that won’t eat their veggies.

I used a gluten free pasty, but just regular puff is perfect!

Yield: 16

Veggie Rolls

Veggie Rolls
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 sheets puff pastry - gluten free if needed
  • 2 slices of bread - gluten free if needed
  • 1 tin of brown lentils, drained OR 250g chicken mince
  • Olive oil spray
  • 1 medium onion, finely diced
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 100 g mushrooms, grated/finely diced
  • 2 tablespoons pesto
  • 1 cup grated cheese
  • Sea salt & pepper to taste

Instructions

  1. Heat your oven to 180C. Begin to thaw puff pastry.
  2. In a food processor blitz your bread into crumbs.
  3. Heat a pan and spray it with olive oil, place all cut veggies in the pan and cook to soften.
  4. In a bowl and mix in lentils/mince, bread, veggies, cheese & pesto well, season with salt and pepper.
  5. Slice the puff pastry down the middle lengthwise, make a sausage shape down the length ensuring you have enough space to wrap it fully in the pastry.
  6. Spray a baking tray with olive oil, and spray the rolls also. Cut the long logs into smaller pieces to your liking. Bake for 25-30 mins till golden brown.

 

 

Not Much Meat Balls - https://drinkeatrepeat.com.au

Not Much Meat Balls

Not Much Meat Balls - https://drinkeatrepeat.com.auI have mentioned a few times that we really try to reduce the amount of meat we eat these days.  For ethical, environmental and health reasons.  But hey.  We ain’t going that deep.

This meatball dish will feed up to 6 adults (think 2 meals for a family…) and has only 250g meat.  And HONESTLY, no one will know.

So it is cheap, easy and well, good for you.

Yield: 6

Not Much Meat Balls

Not Much Meat Balls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • Olive oil spray
  • 1 large onion, diced
  • 1 zucchini, finely diced
  • 4 cloves garlic, minced
  • 2 slices of bread, processed into breadcrumbs
  • 250 g mushrooms, minced
  • 1 cup grated cheese
  • 250 g mince meat, whatever you like! Chicken works for us..
  • 1 jar passata
  • Raw sugar, sea salt & pepper to taste
  • 2 tablespoons pesto OPTIONAL
  • 1 packet spaghetti, enough for your crew, we use Barilla Gluten Free

Instructions

  1. Spray a good 5 seconds of olive oil in a large frypan, add the onion, zucchini and garlic. Cook until soft. Remove 1/4 of the mix, then add the passata, 2 cups water and pesto if you are keen. Bring up to a simmer and add some sugar, salt and pepper to your taste.
  2. Meanwhile... In a medium bowl combine the breadcrumbs, mushrooms, cheese, meat and the onion mix you put aside, season with salt & pepper.
  3. Heat another pan and spray well with olive oil. Roll veggie mix into walnut sized balls until your pan is full, cook on all sides and add to passata mix until all your balls are done.
  4. Boil some water and cook your pasta.
  5. Stir the pasta through the sauce and serve!

 

Pumpkin Gnocchi – GF

This dish is an absolute fave in our house, yes it is bloody fiddly and messy to make BUT it costs about $5 and feeds 4 hungry adults.  Plus it is gluten free and not a hot gluggy mess.. You needn’t make it with the GF flour, plain is fine, but you will need to halve the amount of pumpkin and egg as wheat flour is nowhere near as absorbent. As always my measures are not precise, as this is not how I cook.  In honesty every pumpkin/flour/egg is slightly different in moisture content so you need to use your gut to know when to bring it all together.. Anyway enough blathering.. Here is a little video demo, I promise they will get better!! ** I did make this today, it is a little time consuming but for $5 it feeds 4 adults, or if you serve it with salad and a garlic bread you will get 8 meals. Last time I posted Lauren mentioned she tried making it and it didn’t work. It is really hard to judge how much flour this needs as each pumpkin has a diff amount of flesh and moisture. SO.. just add flour 1/2 a cup at a time until the mix comes together to make a sticky dough. Less is more as the more flour the harder it gets.. Roll the sticky dough in flour to roll out gnocchi, you want it to come together, just.
Yield: 4

Pumpkin Gnocchi - GF

Pumpkin Gnocchi - GF
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 small pumpkin, halved and sliced reasonably thinly (see note) - 2-3 cups cooked..
  • Olive oil spray
  • 2 free range eggs
  • Sea salt & pepper
  • 3-4 cups gluten free flour, you might need more, depends on the mix
  • Butter & Parmesan to serve

Instructions

  1. Pre heat your oven to 180C and lay the pumpkin in one layer on 2 baking trays. Spray each side of the pump with oil and pop in the oven for about 20 mins or until soft.
  2. When cool enough to handle, scrape the pumpkin flesh into a medium bowl discarding the skin and seeds.
  3. Add the eggs and a good pinch of salt and pepper and mash the pumpkin totally until the mix resembles a puree.
  4. Add 2 cups of flour, stir to combine. Then add flour half a cup at a time until your mix comes together in a sticky dough. You want it to JUST combine. Too much flour makes these gnocchi pretty gluggy.
  5. Once you have a ball, sprinkle some flour on your surface and plop the ball out onto it.
  6. Use a knife to cut off a small chunk, dust it with flour and roll a log. Cut off small almond size pieces and roll them into ovals with hands lightly dusted with flour.
  7. Repeat until all your mix is done.
  8. Boil the water and add it to a saucepan, add a little salt. Cook the gnocchi in 3-4 batches by plunging it in the water, waiting 30 seconds, stirring to avoid sticking then waiting until the gnocchi floats to the surface. Use a slotted spoon to remove the cooked noodles and pop it aside to drain. Repeat until all is done.
  9. Heat a good knob of butter in a fry pan, add gnocchi (you may need to do two batches..) and fry to crisp up a little, sprinkle with extra salt and a generous amount of Parmesan.

Notes

Each pumpkin is different, you can use whatever size you want you just need to make sure you end up with 2-3 cups cooked.

Mushroom Bolognaise

This is a great dish to add into the mix for a meat free family option, or to lower food costs.

I often have my serve with zoodles for a lighter meal, but the kids and Micka have it with spaghetti and heaps of cheese.  If your family is a little picky a great idea is to make it into a pasta bake, top it with grated cheese and bake it up all melty.

Yield: 4

Mushroom Bolognaise

Mushroom Bolognaise
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon oil
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 500 g mushrooms, finely diced/grated
  • 400 g tin of diced tomatoes
  • 3 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon brown sugar
  • Sea salt - to taste
  • Cracked pepper - to taste
  • Zoodles or spaghetti to serve
  • Parmesan/cheddar cheese to top

Instructions

  1. In a saucepan heat oil over medium-low heat and add onion, carrot and garlic. Cook down until softened.
  2. Add mushrooms, tomatoes, tomato paste, herbs, spices and sugar.
  3. Bring to the boil and reduce to a simmer.
  4. Cook for 20-25 minutes until sauce has thickened and reduced a little.
  5. Meanwhile prepare your zoodles/cook your spaghetti to packet directions.
  6. Serve with just the right amount of cheese!

Pumpkin Waffles

Simple fare.  Because this morning I woke up with the realization that I had not been shopping and had no bread, milk, bloody anything.

I did have some roast pumpkin that I was planning to make gnocchi with but hadn’t gotten around to..  SO I cracked open a long life soy milk and made these little gems up.

Serve of veggies for breakie.  TICK.

You could easily make these into pancakes if you don’t have a waffle iron!

Yield: 5 waffles

Pumpkin Waffles

Pumpkin Waffles
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup roasted pumpkin, mashed
  • 2 eggs, beated
  • 1 cup flour, I use half GF Flour half Oat/Buckwheat
  • 1 milk of choice, might need a little more if you are using gf flour just add a splash if it is getting too think
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ** if you are making pancakes you will need oil/butter to grease the pan also

Instructions

  1. Heat your waffle iron.
  2. Mix eggs and pumpkin well, add the milk and then pop all the dry ingredients in. You want the mix to be a batter so if you feel like it is too thick add a little more milk.
  3. Fill your waffle iron with enough mix to make a full waff.
  4. Repeat until done